All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You may not have a lot of familiarity with the noble and ancient parsnip: it's not exactly on the menu of most restaurants. It's much like a carrot, perhaps a bit sweeter. (It was used as a sweetener in Europe before the arrival of cane sugar.) You'll roast it up here for some delightful and unique flavor, along with the much more familiar butternut squash. You and parsnip will be fast friends after this meal.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
Prepare the Ingredients
Trim ends off parsnip and peel. Cut into ½" dice.
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem thyme and mince.
Halve lemon. Juice one half and cut other half into wedges.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables and Garlic
Place butternut squash and parsnip on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and thyme.
Spread into a single layer and roast in hot oven, 8 minutes.
While vegetables roast, place garlic on a small piece of foil and top with 2 tsp. olive oil. Form a pouch around garlic.
Carefully remove baking sheet from oven and place garlic pouch on sheet. Baking sheet will be hot!
Roast again until vegetables are tender, 10-12 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make the Sauce
Carefully, remove garlic pouch from baking sheet and remove garlic from foil. Mince garlic.
Return pan used to cook chicken to medium-high heat. Add garlic, cream sauce base, 2 tsp. lemon juice, and cheese to hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over chicken to taste. Bon appétit!
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